Yangzhou is the birthplace of Yangzhou fried rice. In 486 BC, King Wu Fuchai opened the General Purpose River to connect the river and Huaihuai. The opening of the river, Yangzhou shipping industry gradually developed. During the Wei, Jin and North-South Dynasties, scrambled eggs became a dish, which was recorded in Qimin Yaojiao (The Essentials of Qi Min). During this period, the boat people of Guangling (now Yangzhou) created a convenient, inexpensive and hunger-resistant scrambled egg rice. The rice soon spread to the Central Plains. During the Sui Dynasty, Yang Su, the Duke of Yue, created rice with broken gold. Emperor Yang's food director Xie Feng wrote "Food Classic", which listed 53 dishes, among which there is gold rice. Emperor Yang visited Yangzhou three times. Broken gold rice is one of his favorite dishes. In the Ming Dynasty, Yangzhou folk chefs added ingredients to fried rice, forming the prototype of Yangzhou fried rice. During the Jiaqing period of Qing Dynasty, Yi Bingshou of Tingzhou became the governor of Yangzhou. In his apartment in Yangzhou, Huang's Garden (now the area around the Four Bridges Smoke and Rain Building), he often held poetry and literature receptions, and Yangzhou fried rice became a fashionable variety for the receptions. Yi's Yangzhou fried rice in green onions and oil on the basis of egg fried rice, plus shrimp, lean meat, etc., the flavor is more than constant. Yi Bingshou diligence and love for the people. Lishang River flooding, he often take a canoe inspection, asked the home cook to make Yangzhou fried rice. Yibingshou after his father's sorrow, dismissed to return to Tingzhou. This method was spread to Fujian and Guangdong. People in the south call it "Yangzhou Fried Rice". After the Opium War, many Chinese went overseas to do business and make a living, and Yangzhou fried rice was then spread to all over the world. Classification: fruit fried rice, mixed fried rice Standard: 1990, the Chinese Cuisine Association and other compilation of "Chinese famous dishes", reported by the City Cuisine Association, the Provincial Cuisine Association recommended, Yangzhou fried rice as a Chinese famous dishes. At present, Yangzhou fried rice across the cuisine, most domestic provinces and cities have Yangzhou fried rice should be marketed. Overseas Chinese restaurants in more than 100 countries also supply Yangzhou fried rice. Some important state banquets in China have chosen Yangzhou fried rice, such as the banquet for U.S. President Richard Nixon in 1972, the APEC meeting in 2001, etc. The former U.S. President George W. Bush enjoyed the fried rice. Former U.S. President George W. Bush and other favorite Yangzhou fried rice. Some foreigners know Yangzhou fried rice first and then know Yangzhou. In order to standardize the production of Yangzhou fried rice, in 2002, registered by the Yangzhou Municipal Bureau of Technical Supervision for the record, the Yangzhou Culinary Association issued the standard of Yangzhou fried rice. Standards are as follows: Formula 1: egg + rice The earliest historical records of egg fried rice in 1972, Changsha, Hunan Province, Mawangdui Han Tomb unearthed on the bamboo slips on the "egg dry" information. Experts have verified that "egg dry" is a food made of sticky rice with eggs. It has been hypothesized that this may be the originator of egg fried rice. Yangzhou fried rice began in the city on the National Day Road, Caigenxiang restaurant, more than 100 years ago, Li Kui Nian and Li Shaoqing is the founder of "Caigenxiang". From the description of his descendant Li Xiulin, we know that egg fried rice is actually a delicacy for the working masses. In the old days, when the countryside was poor, we could only have porridge for three meals, and only dry rice during the busy farming season. At that time, making dry rice was not the same as it is now: a few spoons of "jiangtou rice" were put into a casserole dish out of boiled porridge, and then warmed up into rice in the residual fire of the pot, and the rice made in this way was called "scooped rice". When guests came to their homes, the hosts, who were careful with their budgets and did not want to be rude, looked for eggs. They would beat the rice, blow out the steam, scramble a few eggs with the rice, and then make a divine soup with small dishes made from dried radish and pickled vegetables, which was a great treat. "At the beginning of the restaurant, the customers were rickshaw drivers, canal boatmen and other working people, and the restaurant was positioned as a convenient fast food restaurant, operating at a small profit to facilitate the dining needs of the lower-class residents. According to Li Xiulin's memories, when it was difficult, the store often borrowed vegetables and meat from vegetable and meat stores in the morning, and then returned the money after selling them. Because of the good reputation, won the support of vegetable and meat store owners, only to make the root of the vegetables and incense step by step to support and develop. Recipe 2: egg + rice + shrimp, shredded meat, barbecued pork How Yangzhou fried rice from Yangzhou to the outside world, have to mention a person, he is Yangzhou governor Yi Bingshou. Yi Bingshou, a native of Tingzhou, Fujian Province, was the governor of Yangzhou in 54 years of the Qianlong reign. The man had a good political reputation and was not only a master of poetry and calligraphy, but also a gourmet. It is rumored that he invented "Yifu Noodles" and "Yangzhou Fried Rice", which are now popular in Guangdong and Hong Kong, and that the instant noodles we eat nowadays were developed on the basis of Yifu Noodles. Yibingshou is also known as one of the pioneers of convenience food. Hong Kong's famous calligrapher Mr. Ling Yunchao in his book "Three Thousand Years of Chinese Calligraphy" said: "Jiangsu-style fried rice and fried rice with scallion oil is also, but different Yifu chef and icing on the cake, plus some shrimp and barbecued pork with fried, so it can be tasted more than ever, this flavor of South China that is known as the 'Yangzhou fried rice '. ." I Bingshou dismissed to return to his hometown, but also brought this method back to his hometown in Fujian, and specially in his "Liuchun Cao Tang set" in the introduction of the production of Yangzhou fried rice. At this time, "Yangzhou Fried Rice" was not only a Yang style, but also a delicacy in the Cantonese menu. It was Yi Bingshou's innovation and dissemination that gave rise to today's colorful faces of "Yangzhou Fried Rice". Caigenxiang Hotel chefs drew on folk egg fried rice fried, to add a variety of ingredients to the rice, and crowned with different names, and gradually there is a single fried "crystal fried rice", add shrimp "shrimp fried rice", add shredded meat called "shredded meat fried rice" and so on. But at this time, fried rice ingredients are often only one. Recipe 3: egg + rice + 8 ingredients in Yangzhou fried rice recipe formation process, we can not forget these names: Dai Lizhi, Wang Lixi, Xie Lanfu, Ding Wanguo and so on. They are all famous chefs of Huaiyang cuisine who came out from Caigenxiang, and the formation of Yangzhou fried rice recipe has a direct relationship with them. In Jiu Ru Branch in the alley beside Guoqing Road, Wang Lixi, the person in charge of the store, told the reporter about the history. Around 1947, Caigenxiang to the most prosperous period of business, egg fried rice varieties also more up. Not only because of the first pour rice or first pour eggs, and there is a gold wrapped in silver, silver wrapped in gold; and the emergence of assorted fried rice. Medium bowl of rice, put two or three eggs, with chicken soup, the price is more moderate, belonging to the economy of the box lunch. Egg fried rice on 30 cents, shredded pork fried rice 50 cents, assorted fried rice seventy-eight cents. At this time the assorted fried rice recipe and today has been basically similar. According to Wang Lixi, Yangzhou fried rice recipe before the liberation of the basic formation. Chef from the plate casually brought to join the rice with fried, inadvertently achieved the Yangzhou fried rice this cuisine. The ingredients of Vegetable Root Scented Assorted Fried Rice had its own specialties - one of the green beans used was the Shanghai Meilin Green Bean. Recipe 4: assorted fried rice recipe + agaricus The frozen Yangzhou fried rice in Shanghai off the line, so many Yangzhou people eye-catching is to add a flavor of "agaricus petals". Qionghua is the city flower of Yangzhou, and the addition of "Qionghua petals" not only serves as a flavorful addition, but also adds a bit of flavor to Yangzhou fried rice. While Yangzhou cuisine is known for its sophistication, Yangzhou fried rice truly belongs to the masses. Yangzhou fried rice belongs to the people, from the table of Yangzhou common people, from the Yangzhou people on the food of the examination and awareness. It's exquisite, is the public can do exquisite, will inevitably become a kind of thing can be passed on for a long time. Yangzhou fried rice practice Yangzhou fried rice, in fact, the practice varies from place to place, to teach you one of the most common practice. It is also one of the simplest ingredients. The flavor is also good. Ingredients: (main ingredients) green beans \ carrots \ ham \ egg \ rice (preferably overnight rice). (Accessories) Garlic seeds\ scallions. (Seasoning) Salad oil\salt\chicken essence\ Preparation: (1) First of all, wash the carrot\ham and cut into small cubes. The smaller the better. Of course, it should not be cut into foamy pieces. Wash and cut the ingredients into foamy pieces. Whisk the eggs and add a little green onion to the mixture. (2) Put a little salad oil in a wok and heat it up to 80%. Cut the main ingredients, but also into the chopped garlic foam, into the pan and stir fry, stir fry until you can smell the aroma (this process only takes a few seconds) and then put the eggs into the pan and stir fry, (at this time you need to increase the heat, so that the eggs will be very fluffy and not easy to scramble.) When the eggs scrambled to golden brown, it will be served on a plate. (3) Add a little salad oil and heat to 80%. Put the rice into the wok and turn it over. At this point, add a pinch of salt and chicken essence to the rice. (Chicken essence should not be put too much, otherwise it is too fresh and tasteless.) When the rice fried to the pan can pop up when the rice, and then just fried the main ingredients and auxiliary ingredients all back to the pan stir-fry. Until the rice is fluffy and not sticky is the best time to start. The rice made in this way is fluffy and fragrant. The taste is very good. Yangzhou egg fried rice practice Raw materials: on the white indica rice 1500 grams (to hard rice but not pinch) 8 eggs 50 grams of sea cucumber 50 grams of cooked chicken breast 50 grams of cooked ham 50 grams of cooked ham (Jinhua ham) cooked gizzard 1 (preferably wild duck gizzard) 75 grams of shrimp 25 grams of mushrooms 25 grams of cooked net bamboo shoots 25 grams of green peas 25 grams of pork 40 grams of dried scallops 25 grams of shallots 15 grams of dry anchovy 5 grams of salt 8 grams of chicken broth (Yangzhou teacher). Chicken broth (Yangzhou masters do broth is also called three off soup consciousness is said and white water as clear as low but very fresh absolutely no MSG) 5 grams of wine refined lard 225 grams Preparation 1 sea cucumber, chicken, ham, duck gizzard liver mushrooms, bamboo shoots pork cut into small square dices shrimp with salt dry anchovy sizing Eggs into a bowl with about 3 grams of salt onion 5 grams stir 2 frying pan on the fire, put refined lard into shrimp paddling Stir fry until cooked Pour in the above cut into the dices Add wine, salt, chicken broth to boil Pour into the bowl (also known as assorted toppings) 3 frying pan on the heat Add refined oil Pour in the eggs and scramble to snowflake (to be golden brown) Pour in the rice and stir fry evenly Put salt and chopped scallions Put in the assorted 2/3 of the sauce to the marinade into it and stir fry evenly Plated the pan, clean the pan, multiply the assorted 1/3 of the shrimp, green peas, and stir fry to end up the pan and cover it with the fried rice (also known as a fried rice cap) (usually with an bean seedling fried cover up) Yangzhou fried rice has a few points of attention 1 is rice Some rice is not suitable for Yangzhou fried rice 2 to wash the raw materials 3 on the fire work fried rice chicken broth can not be too much or too little to let the lovely rice to the chicken broth to absorb the clean dry and wet suitable to do the rice grains clearly soft and sticky in the mouth

Satisfied with the adoption

Satisfied with the adoption